In the kitchen today, we welcome the owner of The Breachway Grille Craig Marr, making Lobster in a Brandy Cream Sauce over Fettuccine.

Anthony DiMeglio, proprietor at Dobbs Ferry Lobster Guys, admits that he doesn’t eat a lot of lobster himself. But DiMeglio’s story changes when it comes to a particular recipe made by his father, ...

1 freshly cooked lobster, about 2 1/4 pounds Submerge the lobster in boiling water, adjusting heat to maintain a slow boil. Cook the lobster for around 10 minutes per pound. Extract lobster meat by ...

Bring fine-dining flavor to your kitchen with this elegant surf and turf recipe—featuring perfectly seared steak and ...

Memorial Day is the unofficial start to summer, and there's no better way to celebrate than with some great food. STK Atlanta visited Good Day Atlanta and showed off some fun dishes for the holiday ...

The Pioneer Woman made a filling pasta dinner. Here’s how to make Ree Drummond’s creamy lemon pasta with steak and lobster. Drummond says she saw a lot of steak and lobster on Alex’s Instagram feed ...

"Heavy cream is one of those things that is always in my fridge," writes cookbook author Stacey Ballis. "It’s the perfect way to smooth out a sauce, add a creamy texture to a dessert, and is essential ...

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands.

When I think of cream sauces I think of a giant bowl—one of those giant bowl-plate hybrids they have at restaurants—absolutely mounded with linguine and alfredo sauce. And maybe some broccoli. Cream ...